Spicy Paneer Gravy, this recipe is for spice lovers. The dish is hot and spicy and goes well with roti/ chapati or even we can mix with white rice and have it. Paneer cooked in pepper coconut based gravy makes it so delicious. We usually make Paneer Butter Masala, Kadai Paneer, Mutter Paneer but this is different from them as the underlying gravy is based on coconut-pepper mixture.

Spicy Paneer Gravy

Preparation time

10 mins

Cooking Time

30 mins

Servings

4

Spicy Paneer Gravy

Ingredients:

Paneer Cubes

1/4 Cup

Onion

2

Curry Leaves

few

Turmeric Powder

1/4 teaspoon

Kasoori Methi / Dry Fenugreek leaves

1/4 teaspoon

Green Chilli

1

Paprika Powder

1 teaspoon

Oil / Butter

1 tablespoon

Chopped Coriander Leaves

1 tablespoon

For Masala Paste:

Curry leaves

10

Grated Coconut

1/4 Cup

Pepper

3/4 teaspoon

Red Chillies

2

Ginger-Garlic Paste

2 teaspoon

Coriander Powder

1 teaspoon

Cumin Powder

1/2 teaspoon

Mango Powder

1 teaspoon

Cloves

2

Cinnamon Stick

1/2 inch piece

Method:

I have used store bought paneer cubes. I soak them in warm water so that they would be soft. Take all the masala paste ingredients to the mixer and grind it to a nice paste.

Heat oil or butter in a pan, add curry leaves and chopped onion and green chilli along with pinch of salt. Saute the onions till they become golden brown color. Then add masala paste along with turmeric powder and paprika powder and mix well. Keep the flame in medium and allow it to boil for 10 minutes as the masala paste is very raw.

Crush the kasoori methi leaves and add it to the gravy. Next add the paneer cubes and adjust the water level and mix well.

Adjust the salt and cover the pan with a lid keeping the flame low and allow the whole gravy to cook in low flame for 10 minutes. Finally garnish with chopped coriander leaves and remove from flame

Yummy, Spicy Paneer Gravy is now ready to serve with any Indian Bread.